Preparation

Bring broth and wine to boil in heavy large saucepan over medium-high heat. Add chicken, asparagus and peas. Reduce heat and simmer until chicken is almost cooked through and vegetables are crisp-tender, about 3 minutes. Add green onions and marjoram. Simmer until chicken is cooked through and flavors blend, about 2 minutes longer. Mix 1/4 cup Parmesan into soup; season with salt and pepper. Ladle soup into bowls. Serve, passing remaining 1/2 cup Parmesan.

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Recent Review

I used this recipe as a jumping off point. And I made a lot more. 32oz. chicken broth and 32oz. vegatable broth. I kept the wine the same because a previous review said it had a strong wine taste. I wanted a lot of vegatables and used asparagus-green and white. I used organic green beans chopped up instead of peas...baby bock choy and shitake mushrooms-chopped. And tiny size 'c' potatoes-whole. Also, what's a soup without onion and garlic-so I threw in both of those. For some pasta I added some gnocchi. Because I made so much I used three chicken breasts and shredded the meat and increased the herbs. Quite a diversion, but the results were excellent!